Apple Pie Egg Rolls (Print Version)
# Ingredients:
→ Apple Filling
01 -
5 medium Granny Smith apples, peeled, cored, and finely diced (about 3½ cups)
02 -
¼ cup (50 g) light brown sugar, packed
03 -
1 teaspoon ground cinnamon
04 -
½ teaspoon cornstarch
# Instructions:
01 -
Preheat oven to 425°F and line a baking sheet with parchment paper. In a medium-sized bowl, combine the diced Granny Smith apples with light brown sugar, ground cinnamon, and cornstarch. Mix until apples are well-coated. Set aside to allow flavors to meld.
02 -
On a clean work surface, lay out egg roll wrappers. Spread 2 teaspoons of cream cheese onto the center of each wrapper. Spoon about 2 tablespoons of the prepared apple mixture on top of the cream cheese.
03 -
Moisten the edges of the wrapper with water. Fold the bottom corner over the apple mixture and roll once. Fold in the left and right corners toward the center, pressing gently to seal. Continue rolling tightly until filling is fully enclosed, sealing the top edge with water if needed. Repeat for all wrappers.
04 -
Arrange assembled egg rolls on the prepared baking sheet. Brush or spray each one lightly with cooking oil. Bake in the preheated oven for 15-17 minutes, flipping halfway through for even browning. While baking, prepare the topping by mixing granulated sugar and ground cinnamon in a shallow dish.
05 -
As soon as the egg rolls come out of the oven, roll them in the cinnamon sugar mixture. Serve warm with caramel sauce for dipping or drizzling.
# Notes:
01 -
The cream cheese adds a tangy richness that complements the apple filling.
02 -
The warm egg rolls will absorb the cinnamon sugar topping beautifully, creating a sweet and spiced coating.